|Plain flour||4 Ounce, sifted (125 Gram)|
|Eggs||2 , lightly beaten|
|Milk||10 Fluid Ounce (315 Milliliter)|
|Butter||1⁄2 Ounce, melted (15 Gram)|
|For butterscotch sauce|
|Butter||4 Ounce (125 Gram)|
|Brown sugar||4 Ounce (125 Gram)|
|Plain flour||2 Tablespoon|
|Raisins||2 1⁄2 Ounce (75 Gram)|
|Milk||4 Fluid Ounce (125 Milliliter)|
1. To make crepes, place flour, eggs, milk and butter in the bowl of a food processor and process until smooth. Pour 3 tablespoons of batter into a nonstick frying pan and cook over a medium heat until golden brown. Turn and cook for 30 seconds longer. Set aside and keep warm. Repeat with remaining mixture.
2. To make sauce, melt butter in a saucepan, stir in sugar and flour and cook for 1 minute. Add raisins. Gradually whisk in milk and cook over a medium heat, stirring constantly until mixture boils and thickens. Spoon over crepes and serve.